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Slow Food O'ahu News
Number 2012-9
Mailed July 5, 2012
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Raw Food Cooking Class and Nutrition Lecture with Raw Food Chef Jessica Simmons
Saturday, July 14, 2012 11:00 a.m - 12:30 p.m.
Location: Kalihi, Honolulu
Learn a sampling of recipes from Jessica Simmons, Oahu-based raw food chef and nutrition educator trained at the internationally recognized Living Light Culinary Arts Institute, and founder of Total Wellness Education. Jessica makes achieving optimum health by adding raw foods to your diet accessible and delicious, using only common kitchen equipment and locally sourced main ingredients. With a passion for the science of raw food nutrition, Jessica simplifies the concept of healthy eating for you! Open Q&A is encouraged throughout the workshop. Jessica will discuss topics such as the benefits of eating raw foods, the effects of cooking on nutrients, protein sources in a raw food diet and how to make raw food preparation quick and easy.
Along with the cooking demonstration you will get to sample all of the dishes! All menu items are vegan, kosher, gluten free (except for raw nuts), and sourced primarily from local farmers. Please bring your own plates, bowls, cups, utensils, beverage and your appetite. Handouts of the recipes and for notes will be provided. The final menu will be decided based on what's fresh and available at the time of the event, but could include such delicious dishes as: watermelon fennel salad, mac nut cheese lettuce wraps, and raw chocolate mousse.
This event will take place on Saturday, July 14, 2012 from 11:00 a.m. to 12:30 p.m. Please RSVP to Michelle by Wednesday, July 11, 2012 at sfo.reservation@gmail.com. Please include in your RSVP your name, member status, phone or email and the name of any nonmember or member guests you would like to bring. The cost for members is $30, and $35 for nonmembers. Payment MUST be received by Wednesday, July 13, 2012. Please note: Due to the nature of this event and the necessity of purchasing ingredients beforehand, if cancellations are required after the RSVP date and we are unable to fill your spot, you will be responsible for payment. Payment information will be sent to you following your RSVP. Address and final details will be sent to all confirmed guests prior to the event.
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Food Justice and the Food Chain: A Discussion
Thursday, July 19, 2012 5:30 - 7:00 p.m.
Ho'oulu 'Aina, 3659 Kalihi St. Honolulu
The Hawai'i People's Fund invites you to a discussion on food justice and the food chain at Ho'oulu 'Aina in upper Kalihi Valley. Kaiulani Odom, RD, MPH & laau, lomi lomi practitioner, will also share about their "Returning to Our Roots" initiative funded by the Kresge foundation.
http://www.kkv.net/index.php/roots
In addition to the discussion, a walk-story tour will start at 5:00 p.m.
For more information click here. RSVPs are requested. E-mail HPFgrants@lava.net or call (808) 593-9969.
EXTRA BONUS - For a $10 Donation to Ho'oulu Aina, a dinner bento will be available. If you would like to reserve a bento, please e-mail Kat Burke at kburke@kkv.net
This is not a Slow Food O'ahu event but may be of interest to our members.
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Slow Food O'ahu to place another Moloka'i Beef Order
Slow Food O'ahu is ready to place our next Moloka'i pasture fed beef order. Each cow split into 1/8 portions. Generally you will receive between 50 - 55 pounds of meat, 1/2 in ground beef and 1/2 in roasts and steaks. The prices have gone up slightly. Our new price for 1/8 of an animal is $325 for Slow Food members and $375 for non-members. Other prices for special orders have changed as follows (with non-members adding 50 cents per pound for any of these products):
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Beef heart, $2.50 per pound, order by the piece
Beef tongue, $3.00 per pound, order by the piece
Marow bones, $2 per pound, order by the pound
Beef cheeks, $5 per pound, order by the piece
Ground beef 15% fat, $4.50 per pound, order by the pound
Oxtail, $4.50 per pound, order by the piece
Skirt steak, $4.75 per pound, order by the pound
We pick up the order and distribute it at the Queen Lili'uokalani Botanical Garden parking lot, usually on a Wednesday between 3:00 - 3:30 p.m. on the day it arrives from Moloka'i. If you are interested in an order for a 1/8 portion, please send your check made out to Slow Food O'ahu to Laurie Carlson, 1172 Lunahaneli Place, Kailua, HI 96734. If you are ordering from the list of other products, please email Laurie your order at laurie@honoluluweekly.com and you can pay for it upon pickup. Please include your cell phone number in your order and Laurie will keep in touch with you about the timing. It will take a few weeks to finalize the order and receive it.
Thanks for supporting local sustainable beef.
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Brioche Heaven - A Wrap Up, Thank you, and Recipe
In a new feature of our newsletter, we are planning to write up a summary of some of our events and include recipes, if appropriate. Here is our first, a summary of our June 30, 2012 Brioche Class, written by Board member Rike Weiss...
Visiting French chef, Michèle Haines, wowed a group of our members with lighter than air brioches, raspberry and mango coulis, pâté, and chocolate mousse to demonstrate the versatility of brioche, the very French pastry that is beginning to find a foot hold in American cuisine. In addition to being a skilled and imaginative chef, Chef M. is a wonderful storyteller, who kept us entertained throughout the morning and well into the afternoon. The baking demonstration began with warm brioche (prepped in advance) and lemon sorbetto-the typical Sicilian breakfast, according to Chef M., just back from a visit to that island. "It would be cruel not to eat and drink while we are making our brioche," she said. To augment the fare, Chef M. had made raspberry and coulis, the latter created after a visit to the KCC Farmer's Market, and spiced up with a bit of peppers. Next, each of us was handed a piece of dough, also pre-prepped, and instructions on how to shape our very own brioche to put in individual fluted pans. While our more or less successful creations sat and rose, we continued munching on brioche with chicken liver pâté, also made by Chef M. ahead of time. With brioche in the oven, we got to the pièce de résistance, actually making the dough, followed by enjoying brioche with chocolate mousse that had us all swooning and asking for a return visit soon.
Brioche Dough Recipe
Ingredients:
4 ½ cups of flour
1 lb salted soft butter
9 room temp. eggs
1 ¼ Tbsp. dry yeast
1/3 c body temp. water
1 Tbsp. sugar
In Big Kitchen Aid mix flour, butter, and eggs. In a small bowl, mix the yeast, sugar, and warm water. Stir well to dissolve. When it bubbles, pour into flour mixture. (If you don't see bubbles, start over, adjusting water temperature.) Beat until smooth and shiny. Cover with plastic and a towel. Let it rise to the top of the bowl. Pour in a double plastic bag and refrigerate until next day. Do NOT bake the same day. Shape as desired, let rise, glaze with egg yolk wash, and bake about 15 min. (depending on your oven) in 415º oven. Will make 14 individual brioches or 2 brioche cakes or 1 long loaf brioche bread (adjust baking time).
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A little bit of this and that...
- If you missed the excellent foodie movie, "Jiro Dreams of Sushi", in the mainstream theaters, it will be shown at the Movie Museum in Kaimuki on July 28, 2012 at Noon, 1:30, 3:00, 4:30, 6:00, 7:300, and 9:00 p.m. This is a mouthwatering documentary on the magic of sushi and the hard work/dedication behind the magic. This is slow food at its best. Admission is $5 general. Call 735-8771 for reservations.
- Transition Oahu announces "Introduction to Permaculture" on Saturday, July 7 from 9 a.m. to 4 p.m. at Ailani Gardens with Jason Leue. Cost $25, includes fresh organic lunch! Click here for more information. - Transition Oahu announces it Permaculture Design Certificate Course July 30 - August 12 North Shore at Waihuena Farm. Click here for more information. - Hawai'i GMO Justice Coalition'svideo "Stop Monsanto From Poisoning Hawai'i: Genetic Engineering Chemical Warfare" can be viewed at http://www.youtube.com/watch?v=uZgrOFjhzdg&feature=youtu.be. This video features local farmers and activists and discusses the takeover of Hawai'i ag land by the GMO Seed Industry.
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Slow Food Leadership
Slow Food O'ahu Officers:
Laurie Carlson, President; Mae Isonaga, Treasurer; Rike Weiss, Secretary; Michelle Phillips, Events Coordinator; Francine Wai, Newsletter Editor; Nina Bermudez, Membership and E-mail correspondent.
Facebook manager: Brilana Silva
Quick Links
Slow Food O'ahu Convivium website
Slow Food Hawai'i Convivium website
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